Four Cheese And Spinach Lasagna From Food Network Kitchens

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SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA



Spinach, Mushroom, and Four Cheese Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 15

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
  • In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
  • To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
  • In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
  • Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
  • Let rest for 10 to 15 minutes before serving. Serve hot.

FOUR CHEESE-CHICKEN LASAGNA



Four Cheese-Chicken Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
Kosher salt
1 pound lasagna noodles (not no-boil)
Extra-virgin olive oil, for drizzling
2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped
2 large eggs, lightly beaten
2 15 -ounce containers part-skim ricotta cheese
3/4 cup grated parmesan cheese (about 3 ounces)
1/4 cup roughly chopped fresh parsley
Freshly ground pepper
4 cups grated fresh mozzarella cheese (about 1 pound)
2 cups grated asiago cheese (about 8 ounces)

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
  • Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
  • Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
  • Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
  • Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.

FOUR CHEESE AND SPINACH LASAGNA



Four Cheese and Spinach Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 10-ounce box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups Tomato Sauce, recipe follows, or your favorite jarred
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
Two 28-ounce cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
  • Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
  • Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
  • Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

HEALTHY DIABETIC 4-CHEESE SPINACH LASAGNA ALA ELSWET



Healthy Diabetic 4-Cheese Spinach Lasagna Ala Elswet image

This is great, with or without meat! This is also very easy to make, and may be made by a beginner cook with great results! This is also a family favorite, and is requested often for get-togethers in our church. :) This is low in cholesterol, low in sugar, and low in fat, but NOT low in flavor! Enjoy!

Provided by Pagan

Categories     One Dish Meal

Time 1h5m

Yield 8 one-cup servings

Number Of Ingredients 14

43 ounces sugar-free spaghetti sauce, Low Sugar Spaghetti Sauce
9 ounces whole wheat lasagna noodles, no-boiling required type, we use Barilla brand
1 cup fresh spinach, minced (measurement made after mincing)
6 ounces fat free cream cheese, cubed
6 ounces fresh mushrooms, sliced very thin
1/2 cup green onion, finely chopped
2 ounces black olives, minced
1 lb fat free sausage, lean ground
3 ounces fat free mozzarella cheese, finely shredded
3 ounces fat free sharp cheddar cheese, finely shredded
3 ounces fat-free ricotta cheese
8 ounces nonfat parmesan cheese, finely grated (we use the lowfat Kraft brand Asiago, Parmesan, and Romano blend)
1 cup egg substitute or 3 eggs
1 tablespoon italian seasoning

Steps:

  • There are a lot of ingredients, but this is a very simple recipe almost anyone can prepare. Many people cannot use the type of lasagna noodles which one does not have to first boil, to use. The trick is to thoroughly cover the pasta sheets with sauce; without proper coverage, these sheets will not rehydrate correctly and you will be left with a mess! Begin with a 9" x 13" baking pan.
  • Spray interior of pan lightly with olive oil flavored cooking spray and set aside.
  • Preheat oven to 375F degrees.
  • Lightly brown sausage/ground beef, stir pasta sauce and heat. Add in cubed fat free cream cheese and slow heat, stirring until melted. Set it aside; this is now your meat sauce.
  • Beat the 3 eggs until well blended, add in the Parmesan cheese and blend. Add in 1 tablespoon italian seasoning and stir until evenly distributed. Set aside; this is your topping.
  • In the 9x13 baking pan, begin with a 1/4 inch thick layer of your meat sauce. Working across the pan [as opposed to running it the long way], lay a single layer of lasagna noodles until the entire surface of the meat sauce layer is covered. Each layer should take 3 noodle sheets.
  • Cover lasagna noodles with another 1/4 inch layer of meat sauce.
  • Sprinkle cheddar cheese over meat sauce.
  • Sprinkle 1/3 of the shredded spinach over the cheddar and top with 1/2 of your supply of sliced mushrooms, then the green onions, and half of your 2 ounces of minced black olives.
  • Add another 1/4 inch layer of meat sauce, then another single layer of lasagna noodles, meat sauce, ricotta cheese this time, 1/3 of your spinach, the last of the mushrooms, and the last half of your minced black olives, reserving one tablespoon of the olives.
  • Layer meat sauce, final layer of lasagna noodles, last of the meat sauce, your mozzarella cheese, and the last of your spinach.
  • Take your topping mix [Parmesan, egg, and Italian seasoning] and gently spread over the top of the spinach layer with a spatula until evenly distributed. DO NOT STIR! Sprinkle with the last tablespoon of minced black olives.
  • Cover pan with foil and slide into preheated oven. Bake for 50-60 minutes. Lasagna will be bubbly throughout.
  • Remove foil and bake for an additional 5-7 minutes to lightly brown Parmesan topping, until cheese is melted.
  • Serve with Recipe #174740, sliced, lightly buttered, and gently toasted.

Nutrition Facts : Calories 190.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 3.9, Sodium 319.9, Carbohydrate 27.6, Fiber 0.9, Sugar 1, Protein 15.9

FOUR-CHEESE LASAGNA (ACTUALLY 5!)



Four-Cheese Lasagna (Actually 5!) image

This recipe was featured in an email today from the www.cooksillustrated.com website. You can actually view a video at the website if you have any questions. It's pretty cool! "It's important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won't be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands."

Provided by senseicheryl

Categories     Cheese

Time 40m

Yield 1 9 x 13 inch pan, 8-10 serving(s)

Number Of Ingredients 19

6 ounces gruyere cheese, shredded (about 1 1/2 cups)
2 ounces parmesan cheese, finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced fresh, plus an additional
2 teaspoons fresh parsley leaves
3 tablespoons unsalted butter
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
1 pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces Fontina cheese, rind removed, shredded (about 2 cups)
3 ounces gorgonzola, finely crumbled (about 3/4 cup)

Steps:

  • Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
  • Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
  • Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
  • Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
  • Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
  • Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

Nutrition Facts : Calories 451.2, Fat 32.2, SaturatedFat 19.4, Cholesterol 130.3, Sodium 812.3, Carbohydrate 11.9, Fiber 0.2, Sugar 4.9, Protein 28.7

FOUR CHEESE SPINACH LASAGNA



Four Cheese Spinach Lasagna image

Make and share this Four Cheese Spinach Lasagna recipe from Food.com.

Provided by RagDoll90

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

12 lasagna noodles (not no-boil)
2 tablespoons olive oil
2 garlic cloves, minced
16 ounces frozen chopped spinach, Thawed & Drained
1 large egg, Beaten
15 -16 ounces ricotta cheese
4 ounces goat cheese
3/4 cup parmesan cheese or 3/4 cup romano cheese, Divided
3 cups mozzarella cheese, Shredded
1 pinch nutmeg, Freshly Grated
1 pinch cayenne pepper
salt & pepper, To Taste
4 cups tomato sauce, homemade or jarred, your choice

Steps:

  • Heat oven to 350 degrees.
  • Cook lasagna noodles to al dente, about 8 minutes.
  • Drain noodles & hang to dry separately (so they do no stick to one another).
  • Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
  • Add thawed & drained frozen chopped spinach and cook for a few minutes.
  • Remove spinach from heat and allow to cool.
  • Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
  • Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
  • Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
  • Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
  • Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
  • Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
  • On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
  • Bake in pre-heated oven, uncovered, for 40 minutes.
  • Allow cooked lasagna to cool for 25 minutes before cutting and serving.

4 CHEESE LASAGNA RECIPE



4 Cheese Lasagna Recipe image

Make and share this 4 Cheese Lasagna Recipe recipe from Food.com.

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

9 lasagna noodles
1 cup diced onion
3 tablespoons garlic
1 1/2 lbs ground beef
2 cups sliced mushrooms
1 teaspoon salt
1 teaspoon pepper
39 ounces tomato sauce
2 tablespoons basil
2 tablespoons oregano
1 lb mozzarella cheese
1/2 lb parmesan cheese
1 lb ricotta cheese
1/2 lb romano cheese

Steps:

  • In a large skillet brown your ground beef. Once browned drain any fats.
  • Add onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
  • Add tomato sauce and herbs cook for 20 minutes on very low heat. I like to use the Classico Sweet Tomato and Basil sauce.
  • Cook lasagna noodles according to box directions.
  • Arrange 3 noodles on bottom of a 9x13-inch pan, place 1/3 of your meat sauce over noddles, next arrange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzarella, parmesan and Romano). Repeat this two more times.
  • Bake at 375°F for 1 hours. Allow to rest for 30 - 45 minutes and then serve.

Nutrition Facts : Calories 561.5, Fat 33, SaturatedFat 18.1, Cholesterol 124.1, Sodium 1504.9, Carbohydrate 25.7, Fiber 2.4, Sugar 5.8, Protein 40.6

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